Method for production of preserves "chopped partridge cutlets with garnish and red main sauce"

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, partridge flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, green peas, green and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

The invention relates to the technology of production of canned second dining dishes.

A method of producing canned "Chicken chopped of partridges with garnish and red main sauce", providing training prescription components, soaking in milk and cutting wheat bread, cutting pulp partridge and crude fat, mixing the listed components with part salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat crumbs and frying in melted butter with getting cutlets, cut, passerovannye in melted butter and RUB carrots, parsley root and onions, cutting and freezing greens, freezing fresh beans green peas, passerovannye in ghee wheat flour, mix carrots, parsley root, onion, green peas, herbs and wheat flour, tomato paste, sugar, the remaining part of the salt, the rest of the black pepper bitter and Bay leaf, packing meatballs, obtained mixture and bone broth, sealing and sterilization (EN 2362383 C1, 2009).

The disadvantage of this method is high adhesion to the walls of the container obtained target product.

The technical result of the invention is to reduce the adhesion to the walls of the container obtained target product.

This re is the query result is achieved by in the method of production of canned "Chicken chopped of partridges with garnish and red main sauce", providing training prescription components, soaking in milk and cutting wheat bread, cutting pulp partridge and crude fat, mixing the listed components with part salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat crumbs and frying in melted butter with getting cutlets, cut, passerovannye in melted butter and RUB carrots, parsley root and onions, cutting and freezing greens, freezing fresh beans green peas, mix carrots, parsley root, onion, green peas and greens with tomato paste, sugar, the remaining part of the salt, the rest of the black pepper bitter and Bay leaf, packing meatballs, obtained mixture and bone broth, sealing and sterilization according to the invention, use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight:

The way ealized as follows.

Prescription components prepared according to the traditional technology.

Prepared wheat bread, preferably stale, soaked in milk and matterwhat.

The prepared pulp partridge and fat, raw matterwhat.

These components in the recipe ratio is mixed with approximately 33% recipe quantity of salt and approximately 33% recipe quantity of ground black pepper bitter with getting the stuffing, which is formed into, paneer wheat bread crumbs and fry in melted butter with the receipt of the cutlets.

Prepared carrots, parsley root and onions are cut, passer in melted butter and wipe.

Prepared greens cut and freeze.

Prepared fresh corn green peas frozen.

Prepared ground meal of pumpkin seeds, obtained by known techniques (Vasiliev A.G., Dvorkin, GA, Kasyanov GI technology Development sausages functional purpose with the addition of pumpkin seeds. - Krasnodar: INEP, 2008, S. 38-45), fill in with bone broth in a ratio by weight of about 1:5 and incubated for swelling.

Carrots, parsley root, onion, green peas, herbs and sunflower seeds pumpkin prescription ratio mixed with tomato paste, sugar, the remaining part of salt and grind the rest of the pepper black mountains, the who and Bay leaf.

Burgers, obtained mixture and bone broth Packed in prescription ratio, sealed and sterilized to obtain the target product.

The cost components are based on norms of waste and losses of the respective raw materials. Given in the form of intervals expenses cover their possible change of shelf life of raw materials.

If using tomato paste with a solids content that does not coincide with prescription, carry out the conversion of its consumption at equivalent solids content for known dependencies (Collection of technological instructions for the production of canned food. Volume I - M: APP "Conservative", 1990, S. 124).

Obtained according to the described technology canned food organoleptic properties similar to the product on the closest analogue.

To confirm the technical result of cans No. 8 containing products obtained according to the described technology and the closest analogue was opened and established in the tripod upside down. Experienced product is completely out of the banks, and the product is the closest analogue is not.

Thus, the proposed method allows to reduce adhesion to the walls of the container obtained target product.

Method of production of canned "Chicken chopped of partridges with garnish and red key is the uso", providing training prescription components, soaking in milk and cutting wheat bread, cutting pulp partridge and crude fat, mixing the listed components with part salt and part of the black pepper bitter with obtaining meat, its formation, 're breading in wheat crumbs and frying in melted butter with getting cutlets, cut, passerovannye in melted butter and RUB carrots, parsley root and onions, cutting and freezing greens, freezing fresh beans green peas, mix carrots, parsley root, onion, green peas and greens with tomato paste, sugar, the remaining part salt, the rest of the black pepper bitter and Bay leaf, packing meatballs, obtained mixture and bone broth, sealing and sterilization, characterized in that use ground meal of pumpkin seeds, which before mixing pour bone broth and incubated for swelling, and the components used in the following ratio of expenses, parts by weight: